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Sunday, May 19, 2013

popcorn tofu bites with sweet-n-spicy dipping sauce

When I'm zapped after a long day, I tend to make my old standby tofu for dinner because it's easy. No doubt, you know the drill: press, marinade and then either bake or pan fry. But the addition of just two more easy steps – breading the flavor-infused tofu and making a no-brainer dipping sauce – results in a fun, seemingly fancy dinner – lots of crispy flavor for very little effort. These Popcorn Tofu Bites also make fun appetizers, served with toothpicks – perfect for warm weather outings.

The Sweet-n-Spicy Dipping Sauce is Asian-inspired [or more accurately, CSA-inspired since I still have a huge bunch of scallions from last week's haul sitting in a mason jar in my fridge]. It's a veritable United Nations-inspired melange of flavors that play nicely together, despite their differences – a little sweet, – gracias agave; a little salty – domoarigato, miso, and a little spicy – kob-kun, kah, Sriracha You will have leftover dipping sauce, but it has legs. Use it as a marinade for seitan or soy curls, or as a salad dressing. [I'm thinking baby arugula and spinach with chickpeas, sliced pears, candied pecans and a wee sprinkle of wasabi powder]

Preheat oven to 400 degrees. Line a cookie sheet with parchment or foil and spray lightly with cooking spray. Mix breading ingredients in a shallow dish. Coat tofu cubes in breading, patting on extra on "bald" spots, and then place onto prepared cookie sheet.

If you press the tofu for two hours, marinate it for one hour and bake it for an hour, what time would you have dinner? The crunchy little tofu cubes look and sound fabulous and easy — but maybe not fast. :)